Name: Vegan Easy Peanut Butter & Jelly French Toast
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 12 slices sturdy bread (day-old brioche-style vegan bread, challah-style vegan loaf, or thick sandwich bread); 1 cup unsweetened plant milk (soy or oat work best for creaminess); 1/2 cup chickpea flour (or 1/3 cup aquafaba if you prefer); 2 tbsp maple syrup (or agave); 1 tsp vanilla extract; 1/2 tsp ground cinnamon (optional, but lovely); Pinch of salt; 6 –9 tbsp peanut butter (about 1–1.5 tbsp per sandwich half); 6 –9 tbsp jam or jelly (your favorite flavor — grape, strawberry, raspberry); 2 –3 tbsp neutral oil or vegan butter for frying; Optional toppings: powdered sugar (sliced bananas, fresh berries, extra jam, maple syrup); Bold tip: Pick bread with some structure so it holds up to soaking. Too-sprongy bread will fall apart.

Imagine gooey peanut butter and bright jam sandwiched between golden, custardy slices of toast — but 100% vegan. Sweet, nostalgic, and oddly sophisticated for something that tastes like childhood and brunch had a very good day.

I make this when I want comfort food that also feels like a little celebration. It’s quick, crowd-pleasing, and perfect for when you want something a bit special without the fuss. Ready? Let’s walk through everything — ingredient notes, gear, the full recipe, and tips so your sandwiches turn out restaurant-level every time.

Why this recipe works (and why you’ll love it)

Ever wanted PB&J that feels indulgent instead of kiddie-desk lunchbox real? That’s what this is. The vegan custard soaks into the bread, making each bite soft and custardy, while the peanut butter keeps things rich and satisfying. The jam cuts through with brightness so the result never feels heavy.

Bold point: You don’t need eggs or dairy to get that classic French-toast texture. A simple vegan batter plus a good pan and the right bread make all the difference.

Quick facts

Primary keyword: Vegan Easy Peanut Butter & Jelly French Toast
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Cuisine: French (with a very vegan twist)
Serves: 6 sandwiches (12 slices)
Estimated calories per sandwich: ~480 kcal (approx.) — depends on bread & spreads.

Ingredients (for 6 sandwiches)

12 slices sturdy bread (day-old brioche-style vegan bread, challah-style vegan loaf, or thick sandwich bread)
1 cup unsweetened plant milk (soy or oat work best for creaminess)
1/2 cup chickpea flour (or 1/3 cup aquafaba if you prefer)
2 tbsp maple syrup (or agave)
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional, but lovely)
Pinch of salt
6–9 tbsp peanut butter (about 1–1.5 tbsp per sandwich half)
6–9 tbsp jam or jelly (your favorite flavor — grape, strawberry, raspberry)
2–3 tbsp neutral oil or vegan butter for frying
Optional toppings: powdered sugar, sliced bananas, fresh berries, extra jam, maple syrup

Bold tip: Pick bread with some structure so it holds up to soaking. Too-sprongy bread will fall apart.

Equipment (keeps things tidy and easy)

Large shallow bowl for the batter
Nonstick skillet or cast-iron pan (10–12 inch)
Spatula (wide and sturdy)
Whisk or fork
Measuring cups & spoons
Cooling rack or plate for finished sandwiches

You don’t need fancy gear. Use what you have. An immersion blender? Not necessary here — the whisk does the job.

Step-by-step for Vegan Easy Peanut Butter & Jelly French Toast recipe

1. Make the vegan custard

In a large shallow bowl, whisk together 1 cup plant milk, 1/2 cup chickpea flour, 2 tbsp maple syrup, 1 tsp vanilla, 1/2 tsp cinnamon, and a pinch of salt. Whisk until smooth and slightly thickened. The chickpea flour gives a nice eggy texture and browning.

2. Build the sandwiches

Spread about 1–1.5 tbsp peanut butter on one slice, and 1 tbsp jam on the other. Press together to make 6 sandwiches. Cut the crusts if you like a cleaner look (I do this when I want them to feel fancy).

3. Soak the sandwiches

Heat your skillet over medium heat and add 1 tbsp oil to coat. Dip each sandwich into the custard for 5–10 seconds per side, letting it soak but not collapse. Place the soaked sandwich on a plate while you cook the first batch. (Pro tip: hold the sandwich by the corner while dipping so it doesn’t fall apart.)

4. Cook until golden

Fry each sandwich in the skillet 3–4 minutes per side, pressing slightly with a spatula until both sides turn deep golden brown and slightly crisp. Add more oil as needed between batches. Remove and rest on a cooling rack (this keeps the bottoms crisp).

5. Serve warm

Dust with powdered sugar, add sliced bananas or berries, and drizzle maple syrup if you want. Slice each sandwich in half and serve hot.

Timing check: Two or three sandwiches cook at a time depending on pan size. Total cook time ~8 minutes active. Quick and very satisfying.

Why chickpea flour? (or alternatives)

Chickpea flour mimics the protein and texture of eggs and gives great browning. If you don’t have it, you can use 1/3 cup aquafaba (the liquid from canned chickpeas) + 3/4 cup plant milk, or 1/4 cup ground flax + 1 cup plant milk — but expect slight differences in texture. Chickpea flour gives the best “custardy” result IMO.

Serving ideas & toppings

Classic: powdered sugar + maple syrup.
Fruity: sliced banana + jam drizzle.
Crunchy: crushed peanuts or granola sprinkled on top.
Decadent: vegan whipped cream + berries.
On-the-go: wrap in parchment — perfect for brunch picnics.

Storage, make-ahead & reheating tips

Make-ahead: Assemble sandwiches and refrigerate unsoaked for up to 24 hours. Soak and cook right before serving for best texture.
Leftovers: Store in fridge for up to 2 days. Reheat in a skillet over low heat to crisp up. Avoid the microwave — it makes them soggy.
Freeze: Cooked sandwiches freeze well. Flash-freeze on a rack, then wrap in foil. Reheat in a 350°F oven until warmed through.

Still Hungry, Try It

The Vegan Ultimate Eggless Vegetarian Breakfast Quiche

Vegan Air Fryer Baked Spinach and Feta Stuffed Sweet Potatoes

Easy Vegetarian Kimchi Fried Rice — A Healthy Dinner Idea!

Calorie & nutrition note (estimate)

I ran the math so you don’t have to guess. Using 12 slices of bread (100 kcal each), ~1.5 tbsp peanut butter per sandwich, 1 tbsp jam, chickpea flour custard, and a little oil for frying, this batch totals roughly ~2,875 kcal, which equals ~480 kcal per sandwich (approximate). Your exact count will vary with bread type, PB amount, and oil absorbed.

Bold summary: ~480 kcal per sandwich — hearty, indulgent, and perfect for weekend brunch or a big breakfast.

Troubleshooting: common issues & fixes

Sandwich soaks through: Use sturdier bread, and don’t soak more than 10 seconds per side.
Not browning well: Increase pan heat slightly and add a touch more oil. A cast iron pan helps.
Fell apart while dipping: Press sandwich slightly before dipping and hold corners while briefly submerging.
Flavor bland: Add a pinch more salt to the custard or a dash more vanilla. Salt amplifies sweetness.

Comparison: PB&J French Toast vs classic French toast

Custard base: Classic uses eggs; this recipe uses chickpea flour or aquafaba for vegan structure.
Filling: Classic usually eats plain or with berries; this version layers peanut butter & jam inside for protein and nostalgic flavor.
Texture: Both can be custardy, but vegan batter—when done right—gives equal creaminess. Pro tip: Choose bread that handles soaking.

Which do I prefer? Depends on mood. When I want nostalgia and protein, PB&J French toast wins. Want a simple buttery slice? Classic wins. Life’s too short to pick only one, anyway.

Final thoughts

This Vegan Easy Peanut Butter & Jelly French Toast hits nostalgia in the best possible way while staying plant-based and surprisingly grown-up. It looks like effort and tastes like comfort. Make it for a lazy weekend, impress your brunch guests, or treat the kids (or your inner child). Either way, you’ll get smiles at the table.